CN104413381B - A kind of manufacture method of soy sauce - Google Patents
A kind of manufacture method of soy sauce Download PDFInfo
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- CN104413381B CN104413381B CN201310369434.4A CN201310369434A CN104413381B CN 104413381 B CN104413381 B CN 104413381B CN 201310369434 A CN201310369434 A CN 201310369434A CN 104413381 B CN104413381 B CN 104413381B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses the manufacture method of a kind of soy sauce, procedure of processing successively includes: be (4-6) by weight part ratio: liquid acid-sludge that (1-3) is fresh and Testa Tritici batch mixing; Pass into steam steaming; It is (1-3) with what crushed with Testa Tritici weight part ratio by steamed material: the stir-fry Semen Tritici aestivi of (1-3) is mixed homogeneously; Stir after cooling inoculation by a certain amount of material and song essence; Enter pond seed dressing; Yeast production; Go out song and mix saline; Sprinkle fermentation; Drench oil allotment sterilizing. The present invention utilizes Vinegar Dregs for Producing soy sauce, and prepared soy sauce paste flavor is strong, delicious flavour, and figure clarifies.
Description
Technical field
The present invention relates to a kind of agro-processing technology, be specifically related to the manufacture method of a kind of soy sauce.
Technical background
The seasoning juice that soy sauce is brewageed with frumentum and the side-product thereof of the beans of rich in proteins and rich in starch for primary raw material, is the first big series products of China's flavoring agent, and yield surely accounts for first of flavoring industry, for about the 50% of flavoring agent total amount. But in recent years, primary raw material value of the meal owing to producing soy sauce rises steadily, the cost that enterprise makes soy sauce is gradually increased, meanwhile, along with the progress of brewing technique and increasing of vinegar application, the market space of vinegar is also in continuous expansion, only China's vinegar yield in 2003 is 138.55 ten thousand tons, by 2011, vinegar yield reached 529.64 ten thousand tons, annual compound growth rate 18.25%.
In current making vinegar, liquid fermentation edible vinegar accounts for the proportion of 50%, remains a large amount of acid-sludge in brewing process. Owing to its quantity is many, water content is high, be difficult to ensure reasons such as depositing, it is often sold and makes feedstuff or abandon by enterprise at a low price, causes the wasting of resources, places if long-term, rotten smelly, and serious environment pollution has no added value and can say. In liquid vinegar brewing process, the acetic Acid Metabolism participated in due to yeast and acetic acid bacteria is the metabolic process consuming carbohydrate, both of which can not directly utilize protein, therefore containing substantial amounts of protein, a small amount of fat, crude fibre, starch, vitamin and mineral in acid-sludge, its protein content calculates with butt up to 50%() more than, it is extraordinary protein resource. It is reported and acid-sludge directly mix with bean cake profit water also yeast production after steaming and decocting jointly, higher protease activity force level and acid-sludge albumen facile hydrolysis can be reached, so enzymolysis speed is very fast during the fermentation of beans unstrained spirits, slightly improve salt content and can extend fermentation time, improve total ester content in finished product soy sauce.
Summary of the invention
It is an object of the invention to provide a kind of manufacture method utilizing acid-sludge to make soy sauce, the method achieves the comprehensive utilization of liquid acid-sludge, reduces production cost, promotes scientific and technological progress and the development of industry, reduces environmental pollution.
A kind of manufacture method of the soy sauce of the present invention, it is characterised in that: described soy sauce includes following procedure of processing:
1) batch mixing: be (4-6) by weight part ratio: (1-3) fresh liquid acid-sludge by elevator pan feeding to rotary spherical digester, rotates rotary spherical digester batch mixing 40 minutes with Testa Tritici;
2) steaming: after batch mixing, passes into steam steaming, 0.05Mpa aerofluxus once, 0.1Mpa aerofluxus once, 0.15Mpa maintain aerofluxus again in 10 points;
3) take the dish out of the pot the cold stand of batch mixing: is (1-3) with what crushed with Testa Tritici weight part ratio by steamed material: the stir-fry Semen Tritici aestivi of (1-3) is mixed homogeneously;
4) inoculation: the mixed material of step 3) adds bent essence (0.3-0.55g/kg) and delivers to Quchi, starts aerator and makes temperature of charge maintain 33-35 degree, start yeast production;
6) yeast production: starter-making temperature 31-33 degree, 28-32 hour yeast production time;
7) going out song and mix saline: the song that the saline that salinity is 14-15g/100ml generates with step 6) mixed homogeneously in fermentation vat, after having mixed saline, material temperature maintains between 42-45 degree;
8) sprinkle fermentation: water pouring 2-3 time every day, hands over pouring to be not less than 30 minutes, after fermenting 15 days, it is possible to water pouring 1 time every day, and mend the salinity of material to more than 15%, fermentation temperature natural fermentation, fermentation period about 30 days every time, the envelope salt aftertaste of fermentation later stage;
9) drench oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 degree, soak time 12-14 hour, head drenches after having pulled out, and reusable heat water soaking, after 2-4 hour, pulls out two for pouring, three spoon and full namely pull out, and as required to the scalp pomade drenched, two oil carry out allotment sterilizing, and sterilising temp is 95 degree, maintain 30 minutes, be cooled to 40 degree and squeeze into storage tank;
10) soy sauce good for sterilizing is tested according to the standard of GB18186.
Further, in step 4), take the mixed 30-60kg material of step 3), add the bent essence (0.3-0.55g/kg) based on the material of step 3) and stir; Admix remaining material in step 3) again, continue stirring.
Further, the raw material of processing soy sauce is fresh liquid acid-sludge.
It addition, the invention allows for the soy sauce that a kind of method made soy sauce by above-mentioned piece of song brews.
By technique scheme, the invention have the advantages that
1, remaining a large amount of acid-sludge in current making vinegar, owing to its quantity is many, water content is high, be difficult to ensure reasons such as depositing, it is often sold and makes feedstuff or abandon by enterprise at a low price, cause the wasting of resources, serious environment pollution, and the present invention turns waste into wealth, and makes garbage obtain sufficiently effective utilization.
2, the soy sauce bronzing produced by the method or sepia, glossy; Paste flavor is strong, without bad smell; Delicious flavour, saline taste is agreeable to the taste; Figure clarifies.
Accompanying drawing explanation
Fig. 1 is the processing process figure of soy sauce of the present invention.
Detailed description of the invention
In order to be better understood from the present invention, below in conjunction with embodiment, the invention is further described, but the scope of protection of present invention is not limited to the scope described in embodiment.
Below in conjunction with embodiment, soy sauce of the present invention is done detailed explanation.
Fig. 1 is the processing process figure of soy sauce of the present invention.
Embodiment 1:
Soy sauce technology of the present invention, by the following method processing: be illustrated for 600kg liquid acid-sludge.
1) batch mixing: by liquid acid-sludge fresh for 600kg with 200kg Testa Tritici by elevator pan feeding to rotary spherical digester, rotate rotary spherical digester batch mixing 40 minutes.
2) steaming: after batch mixing, passes into steam steaming, 0.05Mpa aerofluxus once, 0.1Mpa aerofluxus once, 0.15Mpa maintain aerofluxus again in 10 points.
3) take the dish out of the pot the cold stand of batch mixing: with the 200kg crushed, steamed material is fried Semen Tritici aestivi and mixs homogeneously.
4) inoculation: take the bent essence special with 550g soy sauce of the material after 50kg cooling and stir.
5) enter pond seed dressing: the material that cold stand is good is delivered to Quchi, starts aerator and make temperature of charge maintain 33-35 degree, then seed is admixed remaining 950kg material mix homogeneously, start yeast production.
6) yeast production: starter-making temperature 31-33 degree, 28-32 hour yeast production time.
7) go out song and mix saline: the 1800L saline that salinity is 14-15g/100ml is mixed homogeneously with song in fermentation vat. After having mixed saline, material temperature maintains between 42-45 degree.
8) sprinkle fermentation: hand over every day and drench 2-3 time, hands over pouring to be not less than 30 minutes every time. After fermenting 15 days, it is possible to hand over every day and drench 1 time, and the salinity of material is mended to more than 15%, fermentation temperature natural fermentation. Fermentation period about 30 days, the envelope salt aftertaste of fermentation later stage.
9) drenching oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 degree, soak time 12-14 hour, after head pouring has been pulled out, reusable heat water soaking, after 2-4 hour, pulled out two for pouring, and three spoon and completely namely pull out. Needing the scalp pomade drenched according to oneself, two oil carry out allotment sterilizing, and sterilising temp is 95 degree and maintains 30 minutes, is cooled to 40 degree and squeezes into storage tank.
10) soy sauce good for sterilizing is tested according to the standard of GB18186.
Embodiment 2:
Soy sauce technology of the present invention, by the following method processing: be illustrated for 600kg liquid acid-sludge.
1) batch mixing: by liquid acid-sludge fresh for 600kg with 300kg Testa Tritici by elevator pan feeding to rotary spherical digester, rotate rotary spherical digester batch mixing 40 minutes.
2) steaming: after batch mixing, passes into steam steaming, 0.05Mpa aerofluxus once, 0.1Mpa aerofluxus once, 0.15Mpa maintain aerofluxus again in 10 points.
3) take the dish out of the pot the cold stand of batch mixing: with the 100kg crushed, steamed material is fried Semen Tritici aestivi and mixs homogeneously.
4) inoculation: take the bent essence special with 450g soy sauce of the material after 60kg cooling and stir.
5) enter pond seed dressing: the material that cold stand is good is delivered to Quchi, starts aerator and make temperature of charge maintain 33-35 degree, then seed is admixed remaining 940kg material mix homogeneously, start yeast production.
6) yeast production: starter-making temperature 31-33 degree, 28-32 hour yeast production time.
7) go out song and mix saline: the 1800L saline that salinity is 14-15g/100ml is mixed homogeneously with song in fermentation vat. After having mixed saline, material temperature maintains between 42-45 degree.
8) sprinkle fermentation: hand over every day and drench 2-3 time, hands over pouring to be not less than 30 minutes every time. After fermenting 15 days, it is possible to hand over every day and drench 1 time, and the salinity of material is mended to more than 15%, fermentation temperature natural fermentation. Fermentation period about 30 days, the envelope salt aftertaste of fermentation later stage.
9) drenching oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 degree, soak time 12-14 hour, after head pouring has been pulled out, reusable heat water soaking, after 2-4 hour, pulled out two for pouring, and three spoon and completely namely pull out. Needing the scalp pomade drenched according to oneself, two oil carry out allotment sterilizing, and sterilising temp is 95 degree and maintains 30 minutes, is cooled to 40 degree and squeezes into storage tank.
10) soy sauce good for sterilizing is tested according to the standard of GB18186
Embodiment 3:
Soy sauce technology of the present invention, by the following method processing: be illustrated for 500kg liquid acid-sludge.
1) batch mixing: by liquid acid-sludge fresh for 500kg with 200kg Testa Tritici by elevator pan feeding to rotary spherical digester, rotate rotary spherical digester batch mixing 40 minutes.
2) steaming: after batch mixing, passes into steam steaming, 0.05Mpa aerofluxus once, 0.1Mpa aerofluxus once, 0.15Mpa maintain aerofluxus again in 10 points.
3) take the dish out of the pot the cold stand of batch mixing: with the 300kg crushed, steamed material is fried Semen Tritici aestivi and mixs homogeneously.
4) inoculation: take the bent essence special with 400g soy sauce of the material after 40kg cooling and stir.
5) enter pond seed dressing: the material that cold stand is good is delivered to Quchi, starts aerator and make temperature of charge maintain 33-35 degree, then seed is admixed remaining 960kg material mix homogeneously, start yeast production.
6) yeast production: starter-making temperature 31-33 degree, 28-32 hour yeast production time.
7) go out song and mix saline: the 1800L saline that salinity is 14-15g/100ml is mixed homogeneously with song in fermentation vat. After having mixed saline, material temperature maintains between 42-45 degree.
8) sprinkle fermentation: hand over every day and drench 2-3 time, hands over pouring to be not less than 30 minutes every time. After fermenting 15 days, it is possible to hand over every day and drench 1 time, and the salinity of material is mended to more than 15%, fermentation temperature natural fermentation. Fermentation period about 30 days, the envelope salt aftertaste of fermentation later stage.
9) drenching oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 degree, soak time 12-14 hour, after head pouring has been pulled out, reusable heat water soaking, after 2-4 hour, pulled out two for pouring, and three spoon and completely namely pull out. Needing the scalp pomade drenched according to oneself, two oil carry out allotment sterilizing, and sterilising temp is 95 degree and maintains 30 minutes, is cooled to 40 degree and squeezes into storage tank.
10) soy sauce good for sterilizing is tested according to the standard of GB18186.
Embodiment 4:
Soy sauce technology of the present invention, by the following method processing: be illustrated for 500kg liquid acid-sludge.
1) batch mixing: by liquid acid-sludge fresh for 400kg with 300kg Testa Tritici by elevator pan feeding to rotary spherical digester, rotate rotary spherical digester batch mixing 40 minutes.
2) steaming: after batch mixing, passes into steam steaming, 0.05Mpa aerofluxus once, 0.1Mpa aerofluxus once, 0.15Mpa maintain aerofluxus again in 10 points.
3) take the dish out of the pot the cold stand of batch mixing: with the 300kg crushed, steamed material is fried Semen Tritici aestivi and mixs homogeneously.
4) inoculation: take the bent essence special with 300g soy sauce of the material after 30kg cooling and stir.
5) enter pond seed dressing: the material that cold stand is good is delivered to Quchi, starts aerator and make temperature of charge maintain 33-35 degree, then seed is admixed remaining 970kg material mix homogeneously, start yeast production.
6) yeast production: starter-making temperature 31-33 degree, 28-32 hour yeast production time.
7) go out song and mix saline: the 1800L saline that salinity is 14-15g/100ml is mixed homogeneously with song in fermentation vat. After having mixed saline, material temperature maintains between 42-45 degree.
8) sprinkle fermentation: hand over every day and drench 2-3 time, hands over pouring to be not less than 30 minutes every time. After fermenting 15 days, it is possible to hand over every day and drench 1 time, and the salinity of material is mended to more than 15%, fermentation temperature natural fermentation. Fermentation period about 30 days, the envelope salt aftertaste of fermentation later stage.
9) drenching oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 degree, soak time 12-14 hour, after head pouring has been pulled out, reusable heat water soaking, after 2-4 hour, pulled out two for pouring, and three spoon and completely namely pull out. Needing the scalp pomade drenched according to oneself, two oil carry out allotment sterilizing, and sterilising temp is 95 degree and maintains 30 minutes, is cooled to 40 degree and squeezes into storage tank.
10) soy sauce good for sterilizing is tested according to the standard of GB18186.
Use the soy sauce that brews of above method all in bronzing or sepia, glossy; Paste flavor is strong, without bad smell; Delicious flavour, saline taste is agreeable to the taste; Figure clarifies.
Claims (3)
1. the manufacture method of a soy sauce, it is characterised in that: described soy sauce includes following procedure of processing:
1) batch mixing: be (4-6) by weight part ratio: (1-3) fresh liquid acid-sludge by elevator pan feeding to rotary spherical digester, rotates rotary spherical digester batch mixing 40 minutes with Testa Tritici;
2) steaming: after batch mixing, passes into steam steaming, 0.05MPa aerofluxus once, 0.1MPa aerofluxus once, 0.15MPa maintain aerofluxus again in 10 points;
3) take the dish out of the pot the cold stand of batch mixing: is (1-3) with what crushed with Testa Tritici weight part ratio by steamed material: the stir-fry Semen Tritici aestivi of (1-3) is mixed homogeneously;
4) inoculation: take step 3) mixed 30-60kg material, add by step 3) material based on bent essence stir; Admix step 3 again) in remaining material, continue stirring after deliver to Quchi, start aerator and make temperature of charge maintain 33-35 DEG C, start yeast production;
5) yeast production: starter-making temperature 31-33 DEG C, 28-32 hour yeast production time;
6) going out song and mix saline: by saline that salinity is 14-15g/100mL and step 6) song that generates mixs homogeneously in fermentation vat, and after having mixed saline, material temperature maintains between 42-45 DEG C;
7) sprinkle fermentation: water pouring 2-3 time every day, hands over pouring to be not less than 30 minutes every time, after fermenting 15 days, waters pouring 1 time every day, and mends the salinity of material to more than 15%, fermentation temperature natural fermentation, fermentation period 30 days, the envelope salt aftertaste of fermentation later stage;
8) drench oil allotment sterilizing: after having pulled out the soy sauce at the false end, start plug and drench, with the hot-water soak beans unstrained spirits of more than 95 DEG C, soak time 12-14 hour, head drenches after having pulled out, and reusable heat water soaking, after 2-4 hour, pulls out two for pouring, three spoon and full namely pull out, and as required to the scalp pomade drenched, two oil carry out allotment sterilizing, and sterilising temp is 95 DEG C, maintain 30 minutes, be cooled to 40 DEG C and squeeze into storage tank;
9) soy sauce good for sterilizing is tested according to the standard of GB18186.
2. the manufacture method of soy sauce according to claim 1, it is characterised in that: the raw material of processing soy sauce is fresh liquid acid-sludge.
3. the soy sauce produced by the manufacture method of the soy sauce described in claim 1.
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| CN104413381B true CN104413381B (en) | 2016-06-08 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175076B (en) * | 2017-12-01 | 2021-04-30 | 湖北土老憨调味食品股份有限公司 | Preparation process of orange vinegar residue flavored sauce |
| CN108272064A (en) * | 2018-02-26 | 2018-07-13 | 珠海天禾食品有限公司 | A method of producing soy sauce using acid-sludge |
| CN109198586A (en) * | 2018-11-20 | 2019-01-15 | 黑龙江珍选食品有限公司 | A kind of soy sauce preparation method being exclusively used in fishing sauce |
| CN111961580B (en) * | 2020-06-07 | 2023-09-26 | 鹤山市东古调味食品有限公司 | Continuous biological fermentation equipment and brewing method of soy sauce |
| CN113017067B (en) * | 2021-04-22 | 2022-01-04 | 北京市时利和酿造厂 | Brewed soy sauce and preparation method thereof |
| CN113729204B (en) * | 2021-09-09 | 2024-01-05 | 佛山市海天(高明)调味食品有限公司 | Low-salt original soy sauce and preparation method thereof |
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| CN101595972A (en) * | 2009-06-25 | 2009-12-09 | 四川恒泰企业投资有限公司 | Low-salt liquid state fermented soy sauce production process |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
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Effective date of registration: 20160902 Address after: 053700 Hengshui City, Hebei province Fucheng County Industrial Zone, Fu Xing Road No. 9 Patentee after: Hebei Yizhang food Brewing Co. Address before: 053700 Hengshui City, Hebei province Fucheng County Industrial Zone, Fu Xing Road No. 9 Patentee before: Yin Qingzhang |